Cucumber Kimchi Pancake recipe - ingredients, nutrition and when to eat it
This savory pancake is made with finely chopped, tangy fermented cucumber kimchi mixed into a flour batter and pan-fried until golden.
This savory pancake is made with finely chopped, tangy fermented cucumber kimchi mixed into a flour batter and pan-fried until golden. Its edges are crisp and the center is tender, making it a simple lunch or dinner for a rainy day.
Vegetables · 15 minutes to cook
Nutrition (per 237g serving): 347.9 kcal · protein 7.5g · carbohydrate 49.4g · fat 13.4g · sodium 939.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Spread the batter thinly for crispier edges.
Tips: If the cucumber kimchi is salty, leave out the kimchi brine and adjust the batter’s consistency with water.
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Ingredients (1 serving)
- Well-fermented cucumber kimchi — 0.5 cup
- Korean pancake mix — 0.5 cup
- Water — 0.4 cup
- Cooking oil — 1 Tbsp